Paella with seafood, fish and poultry according to Schnabulierer

Ingredients for 8 servings:

• 15 large shrimp
• 500 g shrimp(s), small
• 500 g mussels with shell
• 500 g mixed seafood (crabs, mussels, squid, etc.)
• 500 g fish fillet(s) (salmon or other firm-fleshed fish)
• 1 kg chicken breast fillet(s) or turkey breast fillet
• 750 g tomatoes, chopped with juice
• 4 bell peppers, red, fresh
• 6 onions
• 8 garlic cloves
• 800 g risotto rice or paella rice
• 8 tbsp tomato paste
• 200 g peas
• 200 g corn
• 1 ½ liters of fish stock
• 500 ml white wine, dry
• 1 tsp cayenne pepper
• 1 tsp paprika powder, hot
• 2 tsp turmeric
• salt and pepper
• some saffron threads
• some olive oil
• 4 lemons

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Briefly fry the large shrimp, small shrimp, seafood, fish fillet, and salmon (each cut into pieces) in a pan with a little olive oil if not pre-cooked, then set aside. Cook the mussels in their shells if not already pre-cooked and set aside. Soak the saffron threads in a little fish stock. Cut the lemons into wedges and set aside. Sear the chicken or turkey breast in a large paella pan with a little olive oil, then add the peppers, onions, and garlic and fry briefly. Add the rice, sauté briefly, and then add 1 liter of fish stock, tomatoes, tomato paste, peas, corn, and spices, including the saffron. Bring everything to a boil, stirring frequently. As with a risotto, add a little more fish stock and white wine at a time, until the fish stock and white wine are used up, the mixture forms a firm mass, and the rice is tender (approx. 15 minutes). Mix in the small shrimp, seafood, fish fillet, and salmon and heat through. Season the paella with the spices. Finally, arrange the large shrimp, mussels, and lemons in a circle on top and serve immediately. Tips: Long-grain rice can also be used, but it will lack the typical paella consistency. Pangasius is a good fish fillet, as it stays firm. Vegetable stock can be used instead of fish stock, but this will lack the typical fish flavor and risk the paella tasting like broth. We always prepare the paella on a large kettle grill with plenty of charcoal briquettes for the right heat in a large round pan placed on the grill grate. Saffron powder can be used instead of saffron threads. Instead of white wine, you can use more fish stock or a light vegetable broth. If you want even more “content,” simply increase the amount of shrimp, fish fillet/salmon, and seafood slightly. The quantities given are absolutely sufficient. The mussels in their shells can also be omitted; they are mainly for decoration.